Oven Baked Ribs

What Makes These Oven Baked Ribs Special?

• BBQ All Year = No Grill Required: I love that you can make these any time—no BBQ, no problem! Just throw them in the oven and you’re set. This is my go-to for summer cookouts, Memorial Day, July 4th, or even cozy winter cravings when you don’t want to stand outside by a grill. Serve it with my most requested pasta salad, a refreshing strawberry spinach salad, or fan-favorite orzo salad.
• Mustard Magic: The yellow mustard under the spice rub isn’t just for flavor; it really helps the seasonings stick and keeps the meat juicy. Trust me, don’t skip this step.
• Tender Perfection: Baking low and slow in foil means the pork ribs come out super tender and pull-apart, almost like a restaurant. I always make it with my Kansas City BBQ sauce. So good with my roasted garlic mashed potatoes or garlic lemon green beans.
• Kid-Friendly: Because you control the BBQ sauce and spice level, these are awesome for family dinners and picky eaters. You can totally play with the spice blend here. Sometimes I up the chili powder or toss in cayenne if I want more heat. Your kids would also love my baked chicken wings (with 3 different sauces!) and strawberry mocktail.
• One-Pan Wonder: Clean up is basically a dream—just toss the foil!

Frequently Asked Questions

1. Do I have to remove the membrane as it says, or can I just cook them as if they come out of the package? Removing that silver skin (the membrane) is the #1 trick for melt-in-your-mouth oven-roasted ribs. I always use a paper towel for grip. If it is hard to grab with a paper towel or your grip keeps slipping, then a pair of pliers is an excellent tool for getting it off. But if you leave the membrane on, they will be very chewy, and your flavor will not penetrate the meat on that side of the ribs. 
2. Is there something else besides aluminum foil I can use to wrap the ribs in? Butcher paper is an excellent alternative. It will still retain the moisture inside the meat just as well as utilizing the foil would. 
3. Do I need to baste my ribs as they cook? This is not the case, but by wrapping them in foil while they cook, you will not need to baste the ribs while cooking. Wrapping tightly in foil traps steam and ensures super tender ribs. If you were not going to wrap them, then you would need to baste them to keep them from drying out. 
4. Should I let my ribs rest before cutting them? If so, how long should it take? It is best to let the meat rest when it comes out of the oven before cutting it to serve, but it is not necessary. I do recommend resting the meat as it allows the juices to be distributed and remain in each bite instead of leaking out onto the plate immediately. 
5. What kind of barbecue sauce should I use? I like to use a Kansas City style barbecue sauce to coat my pork ribs, and then I serve them with extra BBQ sauce or a Carolina gold barbecue sauce as a dip. For sticky, caramelized BBQ, brush on half the sauce for the last 30 minutes, then add a little more right before serving.
6. How can I keep my ribs from drying out when reheating them? You can always add a couple of pads of butter or mist them with apple cider vinegar before covering them. Another option is to add more barbecue sauce. 

What to Serve With Oven Baked Ribs

• Classic BBQ Sides: Cornbread, baked beans, creamy coleslaw, potato salad, the best pasta salad, or roasted garlic mashed potatoes—can’t go wrong!
• Fresh Salads: I like to balance out the richness with a crisp apple spinach salad, broccoli cashew apple salad, or grilled veggies. You can also serve with my roasted broccoli and sweet potatoes.
• Sandwich Style: Pile rib meat onto soft buns with pickles and more BBQ sauce for killer rib sandwiches. You can even make the easiest bread machine bread. 
• Taco-Style: Shred the rib meat and stuff into tortillas with my Mexican corn dip and Mexican street corn pasta salad for a BBQ taco night.
• Family Platter: Serve oven roasted pork ribs on a big board with roasted corn, pickles, chips, and all the sauces—great for parties. So good with my creamy broccoli cauliflower salad and spaghetti salad.
• Leftover Remix: Chop up leftover rib meat and toss it in mac and cheese, baked potatoes, or fried rice for next-level leftovers.

More BBQ Favorites

• Grilled Salmon with Pineapple-Avocado-Tomato Salsa
• Grilled Marinated Shrimp Skewers with Veggies and Grilled Pineapple
• Grilled Flank Steak with Mango Avocado Salsa
• Grilled Pork Chops with Dijon Honey Herb Marinade
• Grilled Steak Salad

How to Cook Pork Ribs in the Oven (Step by Step)

• Gather all the ingredients. This photo shows everything you need:

• First, preheat the oven to 350°F so the ribs will cook evenly from the start.
• Make the seasoning rub: While the oven heats up, I mix together the brown sugar, salt, smoked paprika, chili powder, garlic powder, onion powder, and black pepper in a small bowl.

• Next, I always remove the membrane from the back of the pork ribs. This step is key because the membrane can turn tough and chewy during baking, and taking it off helps the seasonings penetrate the meat better. I use a knife to loosen one corner, then grab it with a paper towel for a better grip and pull it away in one piece.

• Rub with yellow mustard: Once the ribs are prepped, I rub both sides with yellow mustard. I do this because mustard acts as a binder, helping the spice mix stick to the pork ribs, and it also adds a subtle tang without overpowering the final flavor.

• After that, I sprinkle the seasoning mix all over the ribs, making sure they’re well coated.

• Wrap in foil: I then wrap the seasoned ribs tightly in aluminum foil and set them on a sheet pan. Wrapping them like this traps moisture and helps the ribs cook gently and evenly, resulting in that fall-off-the-bone texture.

• Bake the ribs in foil for 2 ½ hours.

• Brush with BBQ sauce: After the initial bake, I carefully open the foil and brush barbecue sauce generously over the oven-roasted pork ribs. I like to use my homemade Kansas Barbecue Sauce.
• Bake uncovered: I put them back into the oven uncovered for another 30 minutes. This last step lets the sauce get sticky and caramelized on top.